Peanut Butter Chocolate Cookies (Printer-Friendly)
Soft, chewy cookies with peanut butter, chocolate, and wholesome ingredients for a tasty treat.
# List of Ingredients:
→ Dry Ingredients
01 -
1 cup plant-based vanilla protein powder
02 -
1/2 cup whole wheat flour (or oat flour or all-purpose flour)
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
→ Wet Ingredients
05 -
1/4 cup coconut oil (or butter or vegetable oil)
06 -
1/4 cup maple syrup (or honey)
07 -
1 large egg (or 1 flax egg for vegan option)
08 -
1 teaspoon vanilla extract
09 -
1/2 cup creamy peanut butter (or almond or cashew butter)
→ Add-ins
10 -
1/3 cup dairy-free dark chocolate chips
11 -
Optional: pinch of sea salt for topping
# Preparation Steps:
01 -
In a large bowl, whisk together protein powder, flour, baking soda, and salt until evenly combined.
02 -
In a separate bowl, blend coconut oil, maple syrup, egg, and vanilla extract until smooth. Stir in peanut butter until fully incorporated.
03 -
Pour the wet mixture into the dry ingredients and stir gently until a dough forms.
04 -
Fold in the dairy-free chocolate chips evenly throughout the dough.
05 -
Portion dough onto a parchment-lined baking sheet, flatten each cookie slightly, optionally sprinkle with sea salt, and bake at 350°F (177°C) for 9 to 12 minutes depending on desired chewiness. Cool before serving.
# Additional Suggestions:
01 -
For a gooey texture, bake for 9-10 minutes; for a thicker, chewier cookie, bake for 11-12 minutes.
02 -
Store in an airtight container at room temperature for up to 5 days, refrigerated for up to 10 days, or frozen for up to 3 months.